Cheese naan with basic darka dhal

Recipe

Cheese Naan
1 cup whole wheat flour
2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup warm water
3 Tbsp natural yogurt
2 tsp dry active yeast
1 tsp brown sugar
estimated amount of unsalted butter
estimated amount of olive oil
handful of chopped fresh parsley
handful of sliced mozzarella cheese & cheddar cheese

(1) Fill a bowl with warm water, sprinkle in yeast and let stand for 10 minutes. Stir in sugar and mix well, it should turn frothy in few minutes. Add in yogurt and mix well.
(2) In a mixing bowl, mix flour, baking powder and baking soda. Add in mixture above slowly, and knead till form a very soft dough. Dab the dough and bowl with oil and leave to proof till double it size, around 1 hour.
(3) Gently punch and knead the proofed dough for 1-2 minutes. Divide into small round dough, about 1.5 ping pong ball size. Press flat about 1/4 inch thick (naan dough should be slightly thick), and leave to proof for another 15 minutes.
(4) Spread cheese on top of dough. In a hot skillet, add small cube of butter and bring a piece of naan to toast for 1-2 minutes. Sprinkle some fresh parsley on the cheese (on naan). Once bubble form, flip the dough over. Brush with more butter if needed. Once the dough is cook, remove it from skillet.
(5) Serve warm to cold, with dhal.

Yields: 20 pieces cheese naan

Basic Darka Dhal
2 Tbsp organic red brown lentil
2 shallots (chopped)
3 cloves garlic (chopped)
1 small piece ginger (sliced thick)
Pinch of turmeric powder
1 Tbsp dry fennel seeds
2 knobs unsalted butter
1 tsp cumin powder
7 cherry tomatoes (chopped)
5 Tbsp of natural yogurt
estimated amount of warm water

(1) In a sauce pan, bring lentil to boil, once it turns slightly thicker, add in turmeric and 1 knob of butter.
(2) Cover and let it simmer gently till 90% cooked. Set aside.
(3) In a frying pan, toast fennel seeds till sparkling brown and fragrant. Set aside.
(4) Using the same frying pan, heat up another knob of butter, in sequence sauté garlic, shallots, ginger and tomatoes. Immediately pour in the lentil cooked earlier and give a good stir. Add some water if too dry. Add in toasted fennel seeds and cumin powder and mix well. Add in yogurt and bring to simmer for 5-10 minutes. Add some water (second time) if too dry.
(5) Once the lentils are completely soften, remove dhal from heat. Serve with cheese naan.

Yield: One adult soup bowl of dhal

Adapted from:

For naan
http://www.halfbakedharvest.com/homemade-naan-step-step-photos/

For dhal
http://www.jamieoliver.com/news-and-features/features/lentils-and-basic-tarka-dhal-recipe/